Caldo de Pollo

Caldo de Pollo

8
jack&lanasmommy 0

"This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think."

Ingredients 2 h 10 m {{adjustedServings}} servings 606 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 606 kcal
  • 30%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 2080 mg
  • 83%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  2. Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.
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Footnotes

  • Cook's Note:
  • The pot should be covered with a lid at all times when you are not adding ingredients.
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Reviews 8

  1. 10 Ratings

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Gabi Esparza
1/7/2014

Perfect recipe and very easy to follow!! I added chile chipotle peppers and some Munster cheese to garnish and spice! But this I great as is!! Taste just like abuelitas!!! ??

monica
1/11/2014

I am definitely going to try this recipe as I love homemade soups but I'm just curious, the picture shows corn on the cob and cabbage and yet neither is listed in the recipe......but I will definitely try it and since I love cabbage I will add it as well.

jcwatson01
12/22/2013

Great recipe!! I made it but added one tablespoon of dried cumin, halved the salt and added corn on the cob. Even halving the recipe, it fed 8+ people.